ENGLISH ABSTRACT: The objective of this investigation was to evaluate the effects of age (adult, sub-adult and lamb),
gender (male and female) and production region on the morphological characteristics of
springbok (Antidorcas marsupialis). In addition, the effects of the latter on the physical, chemical
and sensory quality of the M. longissimus dorsi (LD) muscle were determined. Where
applicable, correlations within the various physical and chemical attributes of the meat were
verified in the experiments. The sensory ratings of the meat were correlated with the data on the
physical and chemical attributes of the LD muscle, where applicable.
The mean live mass of male and female adult springbok differed significantly (p < 0.05)
and averaged 31.7 ± 0.70 and 28.3 ± 0.60 kg respectively. Gender had no significant effect on
the mean live mass of the sub-adult category. The mean dressing percentage of the males
(58.83 ± 0.53%) was noted to be significantly higher than that of the females (55.79 ± 0.50%).
The lambs (58.98 ± 1.07%) had the highest dressing percentage of all the age categories. An
increase in carcass measurements was noted with an increase in animal age. Gender did not
have a significant (p > 0.05) effect on the carcass measurements.
Inverse correlations were noted between pH24 and drip loss (r = -0.26, p < 0.01) and
cooking loss (r = -0.42, p < 0.0001) of the LD muscle. It was noted that stressed animals had a
significantly (p < 0.05) higher ultimate pH24 (6.30 ± 0.07), as observed in the meat originating
from the Caledon region and this meat consequently had a significantly (p < 0.05) lower cooking
loss (27.18 ± 0.62%) and drip loss (1.79 ± 0.08%). Meat shear force values ranged between
1.67 ± 0.05 and 2.67 ± 0.16 kg. 1.27 cm-1 diameter. Age-related effects on tenderness were
found to be minor in comparison to pH24 effects.
The females (3.13 ± 0.28%) were noted to have a significantly (p < 0.05) higher fat
content than the males (1.35 ± 0.08%). The adult (2.45 ± 0.26%) and sub-adult (2.50 ± 0.28%)
animals had a significantly higher fat content in comparison with the lambs (1.32 ± 0.11%). The
protein content of the springbok meat originating from the four production regions varied
between 18.80 ± 0.35 and 21.16 ± 0.51%. Gender had no significant effect on the protein
content, except for the meat originating from Rustfontein Nature Reserve where the females had
a significantly higher protein content. The two major amino acids noted for springbok LD muscle
were glutamic and aspartic acid. Phosphorous was the predominant mineral, followed by
potassium and calcium. Production region had a significant (p < 0.05) effect on both the amino
acid and mineral content of the meat. The saturated fatty acid (SFA) content of the LD muscle contributed 38.40 to 42.69% of
the total identified fatty acids. The poly-unsaturated fatty acid (PUFA) content (36.34 - 40.98%)
of the meat was very close to this range, meaning that optimal polyunsaturated to saturated
(P:S) ratios (0.96 - 1.18) were present. The effects of age and gender on the fatty acid
composition were minor in comparison with regional effects.
Warner-Bratzler Shear force (kg. 1.27 cm-1 diameter) values were inversely correlated
with the following sensory attributes: tenderness (r = -0.70, p < 0.01), residual tissue (r = -0.68,
p < 0.01) and sustained juiciness (r = -0.43, p < 0.05). Decreased acceptance of the meat was
noted with an increase in ultimate pH (pH24) from 5.4 to 5.8. As the ultimate pH of the meat
increased, the rankings for tenderness (r = -0.46, p < 0.05) and sustained juiciness (r = -0.54, p
< 0.05) decreased significantly.